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Ingredients
10-ounce package ready-to-bake refrigerated buttermilk flaky biscuits
(10 biscuits) *
2 1/2 ounces shelled walnuts, broken into
pieces and divided
1 tbsp maple syrup, divided
1/4 tsp ground cinnamon, divided
Method
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Preheat oven to 400 degree F.
-
Spray 9x5x3-inch loaf pan with nonstick
cooking spray.
-
Carefully separate each biscuits into 3
thin layers of dough.
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Press 15 biscuits layers over bottom of
pan; top with half of the walnuts, syrup, and cinnamon.
-
Arrange remaining 15 biscuits layers
over walnuts mixture in pan, then top with remaining walnuts, syrup,
and cinnamon.
-
Bake until biscuits are golden, about
10 minutes.
-
Let loaf cool in pan for 5 minutes.
-
Transfer loaf to wire rack and let cool
completely.
* Keep biscuits refrigerated until
ready to use. Separate dough into layers as soon as biscuits are
removed from refrigerator; they will be difficult to work with if
allowed to come to room temperature. |
